Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Abstract

Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations.
 Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also, discarding raw material in the processing of the mesquite pod. The seeds represent an agroindustrial byproduct with broad technological and nutritional potential, with some applications already tested and widespread in the food and environmental sector. The high sugar content associated with the high levels of nitrogen in the mesquite tree pods favours the biochemical processes and enables the production technology of alcohol, spirits, liquor, wine, honey, enzymes, acids, gums, vinegar, sugars and even a substitute drink for coffee. In some Andean countries, other beverages such as lodge, chicha, etole and algarobina (a type of stomach and aphrodisiac fortifier), flour, biscuit and cookies are made. The physicochemical characteristics of the hamburger should contain a maximum fat content of 23.0%, a minimum of 15% protein, 3% total carbohydrates and calcium content (maximum dry basis) 0,1% in raw hamburger and 0.45% cooked hamburger.
 Conclusion: The use of resources to reduce the disadvantages related to the addition of fibre in meat products should be studied in order to obtain the benefits of this addition without compromising the acceptability and quality of the final product, besides allowing a greater addition of mesquite seed in order to achieve the requirements for a functional product.

Study of mesquite grain flour ( Prosopis juliflora Sw. DC ) in hamburger storage

“…The reactions caused by oxidation are considered one of the biggest causes of meat quality deterioration. Studies have been carried out to test technological strategies for controlling lipid and protein oxidation in meat and its products (Cavalcante et al, 2019; Criado et al, 2020; Goethals et al, 2020; Sáyago‐Ayerdi et al, 2009; Silva et al, 2018). Some authors have studied the effect of applying substances with antioxidant activity in the formulation of meat products.…”

“…Mesquite ( Prosopis juliflora Sw. DC) grain flour (MGF) is an interesting ingredient to be used in meat products as it is obtained from a cheap raw material; some studies have already reported on the antioxidant activity of this grain, considered a by‐product of Mesquite (Cavalcante et al, 2019). Studies are reported on the application of mesquite in food, although this material is used as human and animal food in arid and semi‐arid regions, due to its high sugar and protein content (Batista et al, 2018).…”